Easy Chocolate Fudge Brownies are simple, moist and tasty! Add your favorite nuts or treats and your chocolate cravings will be satisfied, every time!
If you are looking for an easy, super moist brownie recipe then you have come to the right place and this recipe is perfect for you! This brownie recipe is the best blank slate recipe you could hope to find!
Feel free to add anything and everything to your brownies to make it your own. I have tried all of the options below and all tasted great in this tasty brownie recipe!
If you are looking for a fudgy brownie recipe that uses cocoa powder then this is your best option! But it doesn't stop there! You will also need some semi-sweet or bittersweet chocolate to give it that rich fudgy flavor.
It is awesome having such an easy recipe at your fingertips that can be made in no time at all, whenever the need arises!
Can't get enough brownies? Then you've got to try these butterscotch brownies, vanilla brownies, nutty condensed milk brownies, M&M brownies recipe, brownie cheesecake, Cream Cheese Brownies and grinch brownies. And if you want to try other chocolate desserts check out our best Nutella recipes for some inspiration.
Why You Will Love This Best Brownie Recipe
- Mostly Pantry Staples. Many of the ingredients required are staples you likely already have in your pantry.
- No Special Equipment. No need for mixers or blenders, just a spoon or whisk is enough to create this totally customizable, crowd-pleasing recipe.
- Rich Chocolate Flavor. This quick and easy recipe results in a deep, chocolatey flavor that's sure to satisfy any craving.
Ingredients
Here's a look at the simple ingredients you will need to make this recipe.
- Cocoa Powder: Use Unsweetened Cocoa powder which provides a deep chocolate flavor without added sugars and is ideal for brownies, with its rich taste that contrasts with the sugar added to the batter. Dutch-process cocoa powder offers a milder, smoother chocolate flavor and is less intense but still adds an irresistible chocolate taste to the brownies. Both will work well.
- Chocolate: You can use semi-sweet, bittersweet chocolate, white chocolate, or unsweetened chocolate chopped up and added to the brownie batter to add more real chocolate flavor.
- Vanilla Extract: Vanilla is a universal crowd-pleaser! Be sure to use pure vanilla extract.
- Large Eggs: Used to bind your ingredients together with a fudgy texture.
- All-Purpose Flour: Provides structure of brownies.
- Granulated Sugar: Helps make the inside of brownies soft and the outside crisp and somewhat cracked.
- Semi-Sweet Chocolate: Adds bursts of chocolate flavor melted into the brownie batter.
- Butter: Creates a richer flavor and fudgier texture.
- Salt: Enhances the sweetness in your brownies and brings all the flavors together.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Go Nuts: Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your brownies added crunch and flavor.
- Mix-ins: Fold in M&Ms, chocolate chips, caramel chips, butterscotch chips, toffee bits, chopped cookies, or your favorite chopped chocolate candy for additional flavor.
- Add Frosting: A top layer of your favorite frosting on your cooled brownies can create a more decadent dessert.
How to Make Fudgy Brownies
Here's a look at the steps that go into making the best fudge brownies recipe from scratch.
- Prep Your Pan. Place a piece of tinfoil on the bottom and into the corners of the pan and up over two of the edges of the pan. Using another piece of tinfoil do the exact same thing in the other direction, covering the other 2 edges. Coat the foil with cooking spray.
- Melting the Butter. In a medium-sized pot start to melt the butter on low until the bottom of your pot is coated.
PRO TIP: Covering the pan, including the edges, will help you remove the baked brownies from the pan.
- Adding the Chocolate. Add the chocolate to the butter and continue heating it over low heat.
- Stirring While It Cooks. Stir regularly until the mixture is smooth.
- Adding the Cocoa Powder. Add the cocoa powder and continue stirring until combined. Remove from heat. Set aside to cool slightly.
- Mixing the Eggs. Mix the eggs, sugar, vanilla, and salt in a bowl until combined.
- Mixing Them Together. Whisk the warm chocolate mixture into the sugar mixture.
- Adding the Flour. Add the flour to the bowl and stir with a wooden spoon until combined.
- Adding Extras. Add any mix-ins such as chopped white chocolate, nuts, or others. Mix to combine.
- Batter in the Pan. Pour the mixture into your prepared pan, spread it into the corners, and level the surface with a spatula.
- Baking the Brownies. Bake until they are slightly puffed up and a toothpick inserted in the center comes out with a small amount of sticky crumbs attached, between 35 to 40 minutes.
- Cooling the Brownies. Cool on a wire rack until they reach room temperature, about 2 hours. Remove the brownies from the pan using the foil "handles". Cut into squares and serve.
⭐️ Hint: Remove the brownies when they start pulling away from the edge. Also, insert a toothpick into the center and if it comes out with a few moist crumbs, they're ready. If it's clean, they are overdone, and if wet and batter-like, they need more time. Brownies will continue to cook slightly as they cool, setting into that perfect consistency.
If you love recipes like these fudgy brownies, you may also enjoy our chewy cream cheese brownies. Or if your feeling up for it, try our Lemon Brownies recipe.
Storage
Storing: Brownies should be kept in an airtight container to maintain their fudginess and chewiness. Store them at room temperature for up to five days. Freeze the brownies in single layers separated by parchment paper inside a freezer-safe container. Thaw them out on the counter overnight before serving.
What to Serve with Brownies
- Top with Ice Cream. Enjoy them with this peanut butter & jelly ice cream, Kit Kat ice cream, or hot chocolate ice cream.
- Drizzle with Sauce. A bit of hot fudge sauce, chocolate sauce, or caramel sauce are just a few ideas!
- Other Classic Bars. Combine with other dessert bars like these carrot cake bars and lazy cookie bars for parties and more!
Tips
- Melting the Chocolate. Chocolate and butter should be melted together gently over low heat to avoid burning the chocolate.
- Measure Correctly. Too much flour can also lead to cakey brownies. Spoon and level the flour instead of scooping it from the bag so you add just the right amount.
- Completely Cool. Before cutting your brownies, allow them to cool completely. This makes them easier to cut.
- Don't Over-Mix. Combine ingredients gently with a spatula until just blended as over-mixing can incorporate too much air, causing cakey brownies rather than dense, fudgy ones.
- Don't Over Bake. Remove brownies when they start pulling away from the edges. Also, insert a toothpick into the center and if it comes out with a few moist crumbs, they're ready.
FAQ
Fudgy brownies contain higher amounts of fat from butter or oil and less flour compared to cake-like varieties, resulting in a denser texture.
To create fudgy brownies, increase the fat-to-flour ratio, add an extra egg yolk, and undercook them slightly. The presence of more fat and less cooking time gives the brownies a denser, moister texture.
The main difference lies in their texture. Classic brownies have a more cake-like consistency, whereas fudge brownies are denser and moister with a richer chocolate flavor due to a higher fat-to-flour ratio.
Video
Our Best Brownie Recipes
Do you like brownies? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Chocolate Fudgy Brownies
Equipment
Ingredients
- ½ cup butter or 1 stick
- 1 teaspoon salt
- 3 tablespoons cocoa powder unsweetened
- 6 ounce semi sweet or bittersweet chocolate chopped
- 2 ounce unsweetened chocolate chopped
- 1 tablespoon vanilla extract -
- 3 large eggs
- 1 cup all-purpose flour -
- 1 ¼ cups sugar -
- 4 oz semi-sweet chocolate, white, chopped,
- cooking spray
Instructions
- Preheat oven to 350 degrees. Spray 8-inch square baking pan with cooking spray. Take 2 pieces of tinfoil. Place one sheet firmly on the bottom and into the corners of the pan and up over the 2 edges of the pan. Using your other piece of tinfoil do the exact same thing in the other direction, covering the other 2 edges. Covering the edges will help you remove the baked brownies from the pan. Coat foil with cooking spray.
- In medium sized pot start to melt the butter on low until the bottom of your pot is coated. Then add dark colored chocolates, and continuing on low, melt and combine chocolates and butter stirring regularly until smooth.
- Add cocoa and continue stirring until combined. Remove from heat. Set aside to cool slightly.
- Mix eggs, sugar, vanilla, and salt in a bowl until combined.
- Whisk warm chocolate mixture into sugar mixture, then add flour and stir with a wooden spoon until combined.
- Add white chocolate chunks and pour mixture into prepared pan, spread into corners, and level surface with spatula.
- Bake until slightly puffed up and toothpick inserted in the center comes out with a small amount of sticky crumbs attached, between 35 to 40 minutes.
- Cool on wire rack until reaches room temperature, about 2 hours, then remove brownies from pan using the foil "handles".
- Cut into squares and serve.
Video
Notes
- Melting the Chocolate. Chocolate and butter should be melted together gently over low heat to avoid burning the chocolate.
- Measure Correctly. Too much flour can also lead to cakey brownies. Spoon and level the flour instead of scooping it from the bag so you add just the right amount.
- Completely Cool. Before cutting your brownies, allow them to cool completely. This makes them easier to cut.
- Don't Over-Mix. Combine ingredients gently with a spatula until just blended as over-mixing can incorporate too much air, causing cakey brownies rather than dense, fudgy ones.
- Don't Over Bake. Remove brownies when they start pulling away from the edges. Also, insert a toothpick into the center and if it comes out with a few moist crumbs, they're ready.
Nutrition
This post was originally published in March 2016. It has been updated with new images and content.
Leave a Reply